Fruit and Nuts Cornbread Sausage Stuffing
- 2 tablespoons unsalted butter
- 2 medium onions finely chopped
- 1 cup dried apricots diced
- 2 cups celery chopped
- 1 pound turkey sausage crumbled
- 3 cups cornbread crumbled
- 4 teaspoons fresh thyme chopped
- 1/2 cup parsley chopped
- 1/4 teaspoon pepper
- 1/2 cup chicken broth
- 1 cup pecans hazelnuts or slivered almonds, chopped and lightly toasted
Place a saucepan over medium heat. Add a tablespoon of butter, then the chopped onions. Cook for about 5 minutes or until onions become tender.
Add the celery and apricots. Cook for another 8 minutes or until celery becomes tender.
Take the mixture from the pan and put into a mixing bowl. Place the leftover butter in the saucepan and wait until it melts.
Brown the sausage in the melted butter for about 8 minutes. Add the sausage to the first mixture.
Add cornbread as well as a dash of spices: parsley, pepper, and thyme.
Pour in the chicken broth and toss until cornbread is moist.
Add the toasted nuts and mix well.
Heat the oven to 350 degrees. Take a baking dish and coat it with non-stick cooking spray.
Transfer the mixture into the baking dish, then cover it with aluminum foil.
Place the stuffing into the preheated oven. Wait for 35 minutes or up until the mixture is hot enough.
- Calories: 332
- Fat: 15 g
- Saturated fat: 3 g
- Carbohydrates: 37 g
- Sodium: 956 mg
- Fiber: 4 g
- Protein: 13 g